HAJIME

<h2>Entering Osaka's nature-led dining tier</h2><p>The approach to Edobori is quieter than Osaka’s food reputation suggests. This is not the neon shorthand of Dotonbori or the quick-hit pleasure of counter kushikatsu; it is Nishi Ward, close to <strong>Higobashi Station</strong>, where office blocks, galleries, and discreet dining rooms allow expensive restaurants to operate without spectacle at the door. Inside HAJIME, the visual language is explicit rather than coy: La Liste describes an artwork resembling a planet in the dining room, built from overlapping images of cuisine that gather into a picture of Earth. That image gives the room its thesis before the menu does. Osaka is often explained through appetite and informality, but its serious dining culture also has a cerebral side, and this address belongs firmly to that smaller camp.</p><p>The restaurant’s category, French and innovative, matters because it places the meal outside conventional kaiseki and outside classic French orthodoxy. In Japan, this hybrid genre has become a serious competitive set: precise technique, local and seasonal materials, formal pacing, and an authorial menu structure. HAJIME sits in that field with unusually dense recognition: Michelin three stars in 2024 and 2025, Asia’s 50 Best Restaurants ranking at No. 83 in 2025, <strong>La Liste Leading Restaurants</strong> scores of 94.5 points in 2025 and 94 points in 2026, Star Wine List recognition, and repeated Tabelog Awards, including Silver in 2025 and Bronze in 2026. Those signals do not make the meal casual to decode; they indicate a restaurant priced and judged against Japan’s most demanding destination tables.</p><h2>Why terroir reads differently in Osaka</h2><p>Terroir in Osaka does not mean the same thing it means in Burgundy or Piedmont. The city’s identity was built as a mercantile kitchen, a place that pulled in ingredients, techniques, and appetites from elsewhere and made them sharper, faster, and more democratic. <strong>Fine dining</strong> here has had to answer a different question: how does a restaurant speak about land and provenance in a city known for urban appetite rather than pastoral romance? HAJIME answers through a planetary frame rather than a strictly regional one. The restaurant’s public theme, “Dialogue with the Earth,” and its stated attention to nature, balance, and the order of the earth and space place provenance at a conceptual scale.</p><p>That can sound abstract until the practical details are considered. Tabelog lists the food focus as vegetables, fish, vegan options, vegetarian options, and gluten-free options. The remarks also note a vegetable course mainly made up of vegetables, alongside a standard <strong>tasting menu</strong> and a shorter course for time-limited diners. The short course excludes “chikyu,” identified in the record as a vegetable dish. No diner should read that as a casual substitution policy. The restaurant states that menu changes cannot be accepted after arrival because of preparation and cooking requirements, and requests advance notice at least one day ahead. In other words, the ingredient program is not a flexible à la carte system. It is built around advance planning, controlled pacing, and an unusually formal relationship between guest requirements and kitchen execution.</p><p>Within Osaka’s peer set, this puts the restaurant closer to the city’s intellectual end of dining than to places where theatre comes from fire, counter banter, or market immediacy. For a useful local comparison, <a href="https://www.enprimeurclub.com/restaurants/la-cime-osaka-restaurant">La Cime (French)</a> also shows how French technique can become a vehicle for Japanese produce and contemporary tasting-menu structure. <a href="https://www.enprimeurclub.com/restaurants/fujiya-1935-osaka-restaurant">Fujiya 1935 (Innovative)</a> and <a href="https://www.enprimeurclub.com/restaurants/kahala-osaka-restaurant">KAHALA (Innovative)</a> map adjacent territory, where innovation is not a slogan but a discipline of sequence, texture, and restraint. HAJIME belongs to that cluster, but its Earth-driven frame gives the meal a broader environmental and philosophical register.</p><h2>The menu as argument, not parade</h2><p>High-price tasting menus often fail when they become collections of effects. The stronger Japanese innovative restaurants tend to work differently: the meal is structured as an argument, with each course making a case for season, technique, or memory. HAJIME’s database record does not provide a dish-by-dish menu, so the honest reading is structural rather than descriptive. The known formats are a tasting menu standard, a short course, and a vegetable-led course. The existence of those formats suggests a kitchen designed around duration and sequence, not consumer choice. At this price level, that distinction matters. Guests are not paying for breadth in the ordinary sense; they are paying for editorial control.</p><p>The price also clarifies expectations. Tabelog lists dinner at JPY 80,000 to JPY 99,999, with review-based average spending shown at JPY 100,000. A 15 percent service charge is listed separately, and all prices are stated to include tax before that additional charge. That puts the restaurant in Osaka’s destination bracket rather than the city’s celebratory splurge bracket. The difference is not semantic. A celebratory splurge can be chosen for occasion alone; a destination tasting menu needs a diner who wants a point of view. The menu’s emphasis on nature and vegetables, the availability of a vegetable course, and the exclusion of casual same-day changes all point toward a room that rewards attention more than appetite alone.</p><p>There is also a broader Kansai context. Kaiseki has long given Japan a grammar for seasonality, sequence, and controlled luxury; <a href="https://www.enprimeurclub.com/restaurants/kashiwaya-osaka-senriyama-osaka-restaurant">Kashiwaya Osaka Senriyama (Japanese)</a> and <a href="https://www.enprimeurclub.com/restaurants/taian-osaka-restaurant">Taian (Kaiseki, Japanese)</a> represent more directly Japanese expressions of that discipline. <strong>Innovative French</strong> restaurants in Osaka inherit some of that pacing while using a different technical vocabulary. The interest is not in asking whether one tradition is superior. The point is that Osaka now supports several forms of formality, from kaiseki to French-inflected contemporary cuisine, and HAJIME’s status rests on how deliberately it occupies the latter.</p><h2>Recognition, rankings, and what they actually imply</h2><p>Awards are useful only when they tell the reader which conversation a restaurant belongs to. Michelin three stars in 2024 and 2025 place the restaurant in the highest inspection tier published by that guide. La Liste’s 94.5-point score in 2025 and 94-point score in 2026 put it among heavily documented international fine-dining addresses. Tabelog’s 2026 Bronze Award, 2025 Silver Award, and earlier award history from 2017 onward indicate sustained domestic recognition rather than a single-year spike. The 2025 selection for Tabelog 100 in Innovative and <strong>Creative Cuisine</strong> adds another local lens, especially relevant in a market where Japanese diners use Tabelog with seriousness.</p><p>Those signals should be read alongside the restaurant’s capacity. Tabelog lists only 14 seats. Scarcity at this level is not a decorative fact; it shapes the entire transaction. A small room allows a tasting menu to run with controlled timing, but it also means reservations carry real planning weight. The record states reservation only, with phone reservation hours from 10:00 AM Monday to Saturday and an online reservation form. In a city with numerous excellent meals available without months of strategy, this is a different kind of dining decision. It belongs on an itinerary before flights and hotels are finalized, not after a day’s sightseeing plan has already hardened.</p><p>For readers comparing across Japan, the restaurant’s recognition places it in dialogue with major contemporary and high-formality addresses beyond Osaka. <a href="https://www.enprimeurclub.com/restaurants/ryugin">RyuGin in Tokyo</a> offers a different expression of Japanese fine dining at national scale, while <a href="https://www.enprimeurclub.com/restaurants/narisawa">Narisawa — French, Innovative in Tokyo</a> is an obvious reference point for nature-led, French-influenced Japanese gastronomy. Kyoto’s formality reads differently again at <a href="https://www.enprimeurclub.com/restaurants/gion-sasaki-kyoto-restaurant">Gion Sasaki in Kyoto</a>, and regional dining takes on other shapes at <a href="https://www.enprimeurclub.com/restaurants/tsukumo-nara-restaurant">Tsukumo in Nara</a>, <a href="https://www.enprimeurclub.com/restaurants/goh-fukuoka-restaurant">Goh in Fukuoka</a>, <a href="https://www.enprimeurclub.com/restaurants/aji-arai-oita-restaurant">Aji Arai in Oita</a>, and <a href="https://www.enprimeurclub.com/restaurants/aotsuka-shokudo-hokkaido-otaru-restaurant">Aotsuka Shokudo in Hokkaido (Otaru)</a>. HAJIME’s point of difference is the combination of Osaka address, French-innovative category, 14-seat scale, and a theme that frames ingredients as part of a larger ecological order.</p><h2>Wine, sake, and the beverage question</h2><p>The beverage program is another reason this is not simply a chef-driven room. The record lists wine, sake, shochu, and cocktails, with particular attention to sake, wine, and cocktails, plus sommelier availability. Star Wine List recognition in 2025 and 2026, along with a World of Fine Wine <strong>3-Star Accreditation</strong> record, gives the drinks side independent credibility. That matters for a menu built around vegetables, fish, and nature-driven abstraction. Pairing in that context is not only about luxury labels; it has to manage acidity, bitterness, umami, temperature, and pace across a long meal.</p><p>Osaka’s drinking culture is often discussed through bars, izakaya, and late-night neighborhoods, but fine-dining beverage programs have become a separate form of connoisseurship. A room that lists both sake and wine seriously is speaking to the way Japanese tasting menus have loosened the old European hierarchy. Wine remains central to the French side of the vocabulary, while sake can make sense with rice, fish, broth-like textures, and vegetal sweetness when the menu turns toward Japanese materials. For broader planning around the city’s after-dinner options, <a href="https://www.enprimeurclub.com/bars/osaka">Our full Osaka bars guide</a> is the better companion than treating the restaurant as the whole evening.</p><h2>Chef context without turning the meal into biography</h2><p><strong>Hajime Yoneda</strong> is the chef, and the public record connects the restaurant’s detailed cuisine to his experience as a system engineer. That detail is useful because it explains something about the restaurant’s operating language: order, precision, and an analytical approach to composition. It should not be over-romanticized. The stronger editorial reading is that the kitchen belongs to a generation of Japanese fine dining in which the chef’s technical identity intersects with international recognition systems, domestic ranking culture, and a guest base fluent in tasting-menu codes.</p><p>The restaurant was founded in May 2008 in Osaka, according to the provided record, and its long run of awards since 2017 gives the chef context more weight than a personality sketch would. In luxury dining, longevity under scrutiny is evidence. A restaurant can attract attention with concept and design; maintaining Michelin <strong>three-star status</strong>, Tabelog awards, and international guide presence over multiple years requires operational discipline. That is the part of the biography that matters to the diner. The menu may speak in planetary language, but the machinery behind it is exacting and local, built for a small Osaka dining room that has to deliver repeatedly.</p><h2>How it compares within Osaka</h2><p>Osaka rewards immediacy, so formal restaurants here must justify themselves more sharply than in cities where luxury dining is a default tourist ritual. The city’s strength is range: counter sushi, kappo, kaiseki, French, Korean, yakiniku, okonomiyaki, and wine-led dining all coexist without needing one dominant narrative. HAJIME occupies the end of the spectrum where concept, price, and recognition converge. It is not the address for a spontaneous Osaka night. It is for travelers who want to see how the city participates in global fine dining while retaining a Japanese respect for season, product, and controlled service.</p><p>That comparison becomes clearer when planning a full trip. <a href="https://www.enprimeurclub.com/restaurants/osaka">Our full Osaka restaurants guide</a> helps place the restaurant beside less formal and more traditional choices, while <a href="https://www.enprimeurclub.com/hotels/osaka">Our full Osaka hotels guide</a> is relevant because a late, high-cost tasting menu is easier when the hotel location is chosen with dinner in mind. For travelers building a wider Kansai itinerary, the city can be paired with Kyoto and Nara without making every meal ceremonious. For travelers staying focused on Osaka, the contrast between a 14-seat, reservation-only French-innovative restaurant and the city’s everyday food culture is precisely the point.</p><p>There is also an international comparison worth making. Nature-led, French-inflected Asian fine dining is not confined to Japan; <a href="https://www.enprimeurclub.com/restaurants/mora-hong-kong-restaurant">Mora 摩 — French, Innovative in Hong Kong</a> shows another city’s version of the same broad conversation, where technique, place, and identity are negotiated through tasting-menu form. Osaka’s version is less about colonial culinary inheritance and more about Japan’s mature ability to absorb French structure into its own standards of seasonality and detail.</p><h2>Planning the dinner</h2><p>The practicalities are part of the restaurant’s character. The address is 1 Chome-9-11 Edobori, Nishi Ward, Osaka, on the first floor of Ai Plus Edobori, with Tabelog noting it is 3 minutes on foot from Exit 7 of Higobashi Station on the Yotsubashi Line and 269 meters from Higobashi. Dinner service is listed Tuesday through Saturday and on public holidays, days before public holidays, and days after public holidays, from 17:00 to 23:00, with food last order at 19:30 and drinks last order at 22:30. The record also states last entry between 17:00 and 19:00, while Monday and Sunday are closed and the closure schedule is not fixed, so the restaurant calendar should govern final planning.</p><p>Reservations are required. The listed reservation phone hours are 10:00 AM Monday to Saturday at 06-6447-6688, and the online reservation form is given as www.hajime-reservation.com/ja/form/. Credit cards accepted are VISA, Master, JCB, AMEX, and Diners; electronic money and QR code payments are not accepted. The room has 14 seats, no private rooms, and private use is listed for up to 20 people. It is non-smoking, wheelchair accessible, and offers free Wi-Fi. One parking space is listed in front of the restaurant, though rail access remains the cleaner plan for most visitors.</p><p>The dress code is formal by Osaka standards: male guests are asked to wear jackets and leather shoes for both lunch and dinner, and the restaurant asks guests to avoid sneakers, shorts, beach sandals, T-shirts, sweatshirts, and overly casual clothing. Guests must be 16 years of age or older. English support is stronger than at many small Japanese restaurants, with a multilingual English menu and English-speaking staff listed. The restaurant also notes celebrations and surprises, parties over 2.5 hours, and sommelier availability, but the central planning rule is simpler: decide dietary needs in advance, arrive within the specified entry window, and treat the meal as a scheduled event rather than a flexible dinner slot.</p><p>Travelers building a wider Osaka itinerary can use <a href="https://www.enprimeurclub.com/experiences/osaka">Our full Osaka experiences guide</a> for daytime structure and <a href="https://www.enprimeurclub.com/wineries/osaka">Our full Osaka wineries guide</a> for wine-related context in the region. The restaurant itself supplies enough ceremony for the evening. The better strategy is to keep the hours before dinner calm, avoid overloading the day with food, and let Edobori’s quieter rhythm reset expectations before entering a room where the planet, not the city, is the declared subject.</p><h2>FAQ</h2><h3>Is HAJIME child-friendly?</h3><p>If traveling with children in Osaka, this is not the right booking unless every guest is at least 16 years old. The restaurant states that guests must be 16 or older, and the dinner budget of JPY 80,000 to JPY 99,999 before the listed 15 percent service charge places it firmly in adult special-occasion territory.</p><h3>What kind of setting is HAJIME?</h3><p>If the priority is a casual Osaka dinner, choose elsewhere; if the priority is a formal, awards-backed tasting menu, this is the relevant setting. The room has 14 seats, a reservation-only format, Michelin <strong>three-star recognition</strong> in 2024 and 2025, La Liste scores above 94 points, and a price bracket that signals a highly structured French-innovative experience.</p>

How it compares

• HAJIME

  Cuisine

  French, Innovative

  Awards

  Hajime is an elegant and innovative three-star Michelin restaurant located in Higobashi in central Osaka. It has a great, young and passionate team. Chef Hajime Yoneda is one of the best chefs and lea...; {"Year":"2026","Award Source":"Tabelog","Award Type":"The Tabelog Award","Award Group":"bronze","Award Group Rank":"92","Restaurant Name":"Hajime","Score":"4.33","Budget":"Dinner: JPY 80,000 - JPY 99,999; Lunch: -","Budget Dinner":"JPY 80,000 - JPY 99,999","Budget Lunch":"-","Price":"JPY 80,000 - JPY 99,999","Average Price":"JPY 80,000 - JPY 99,999","Average Price (Based on reviews)":"JPY 100,000 - View spending breakdown","Featured Item":"N/A","Full Address (with ZIP)":"大阪府大阪市西区江戸堀1-9-11 アイプラス江戸堀1F, 5500002, Japan","Address":"大阪府大阪市西区江戸堀1-9-11 アイプラス江戸堀1F","Postal Code":"5500002","City":"Edobori Nishi-ku Osaka Osaka","State":"Osaka","Country":"Japan","Phone":"+81664476688","Phone Raw":"+81-6-6447-6688","Website":"","Description":"Check out Hajime/HAJIME 【旧店名：HAJIME RESTAURANT GASTRONOMIQUE OSAKA JAPAN】 (Higobashi/Innovative、French) on Tabelog! The beauty of our Earth, life, and hope... [No Smoking] Discover Japanese restaurants featuring detailed information such as menus and maps, along with user-posted reviews, ratings, and photos!","Categories":"Innovative, French","Awards & Recognitions":"The Tabelog Award 2026 Bronze winner The Tabelog Award 2026 Bronze winner The Tabelog Award 2025 Silver winner The Tabelog Award 2025 Silver winner The Tabelog Award 2024 Bronze winner The Tabelog Award 2024 Bronze winner The Tabelog Award 2023 Silver winner The Tabelog Award 2023 Silver winner The Tabelog Award 2022 Silver winner The Tabelog Award 2022 Silver winner The Tabelog Award 2021 Silver winner The Tabelog Award 2021 Silver winner The Tabelog Award 2020 Silver winner The Tabelog Award 2020 Silver winner The Tabelog Award 2019 Silver winner The Tabelog Award 2019 Silver winner Selected for Tabelog Innovative/Creative Cuisine \"Tabelog 100\" 2025 Selected for Tabelog Innovative/Creative Cuisine \"Tabelog 100\" 2025 受賞・選出歴 閉じる The Tabelog Award 受賞歴 2026年Bronze受賞店 The Tabelog Award 2026 Bronze 受賞店 2025年Silver受賞店 The Tabelog Award 2025 Silver 受賞店 2024年Bronze受賞店 The Tabelog Award 2024 Bronze 受賞店 2023年Silver受賞店 The Tabelog Award 2023 Silver 受賞店 2022年Silver受賞店 The Tabelog Award 2022 Silver 受賞店 2021年Silver受賞店 The Tabelog Award 2021 Silver 受賞店 2020年Silver受賞店 The Tabelog Award 2020 Silver 受賞店 2019年Silver受賞店 The Tabelog Award 2019 Silver 受賞店 2018年Silver受賞店 The Tabelog Award 2018 Silver 受賞店 2017年Bronze受賞店 The Tabelog Award 2017 Bronze 受賞店 百名店 選出歴 創作料理・イノベーティブ 百名店 2025 選出店 食べログ 創作料理・イノベーティブ 百名店 2025 選出店","Reservation availability":"Reservation only 【Reservation Phone Hours】 10:00 AM - Monday to Saturday 06-6447-6688 【Online Reservation】 ","Business hours":"Tue, Wed, Thu, Fri, Sat, Public Holiday, Day before public holiday, Day after public holiday 17:00 - 23:00 L.O. Food 19:30 Drinks 22:30 Mon, Sun Closed ■Business hours 17:00 - 19:00 (Last entry) ■Closed on Not fixed (Please check the website calendar)","Payment methods":"Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted","Private rooms":"Unavailable","Non-smoking/smoking":"Non smoking","Number of seats":"14 seats","Private use":"Available For up to 20 people","Parking":"Available There is one parking space available in front of the store.","Space/facilities":"Stylish space, Relaxing space, Spacious seating, Wheelchair access, Free Wi-Fi available, Wheelchair accessible","Drink":"Sake (Nihonshu), Shochu (Japanese spirits), Wine, Cocktails available, Particular about Sake (Nihonshu), Particular about wine, Particular about cocktails","Food":"Particular about vegetable, Particular about fish, Vegan options, Vegetarian options, Gluten-Free options","Service":"Parties over 2.5 hours, Celebrations and surprises, Sommelier available, Multilingual menu available（English）, Multilingual staff available（English）","Family friendly":"We kindly ask that all guests be 16 years of age or older to enter Hajime.","Service charge & fee":"Service charge 15% Original text サービス料１５％ This section has been automatically translated. Please check with the restaurant for accurate information.","Dress code":"We ask that male guests wear jackets and leather shoes for both lunch and dinner. Sneakers, shorts, beach sandals, T-shirts, sweatshirts, etc. Please note that we ask that you refrain from coming to the store dressed in overly casual clothing.","Maximum party size":"20 people（Seating）","Location":"Hideout","Occasion":"N/A","Remarks":"*TASTING MENU STANDARD is a course that allows you to enjoy the world of HAJIME. *For customers who are limited by time, we offer a short course with fewer dishes. This course does not include \"chikyu\" (a vegetable dish). We also offer a vegetable course that is mainly made up of vegetables. Please note that we are unable to accept any changes to the menu after you have arrived at the restaurant due to preparation and cooking requirements. Please let us know at least one day in advance. All prices include tax. A separate service charge will be added.","The opening day":"N/A","Receipt (Qualified simple invoice)":"Qualified invoice (receipt) available Registration numberT8140001067109 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant.","Latitude":"34.68872223798642","Longitude":"135.49606623735258","Primary Image URL":"","Image URL Count":"20","Image URLs":"","Restaurant ID":"27015488","Source URL":"","Raw Details JSON":"{\"Restaurant name\":\"Hajime\",\"Awards & Recognitions\":\"The Tabelog Award 2026 Bronze winner The Tabelog Award 2026 Bronze winner The Tabelog Award 2025 Silver winner The Tabelog Award 2025 Silver winner The Tabelog Award 2024 Bronze winner The Tabelog Award 2024 Bronze winner The Tabelog Award 2023 Silver winner The Tabelog Award 2023 Silver winner The Tabelog Award 2022 Silver winner The Tabelog Award 2022 Silver winner The Tabelog Award 2021 Silver winner The Tabelog Award 2021 Silver winner The Tabelog Award 2020 Silver winner The Tabelog Award 2020 Silver winner The Tabelog Award 2019 Silver winner The Tabelog Award 2019 Silver winner Selected for Tabelog Innovative/Creative Cuisine \\\"Tabelog 100\\\" 2025 Selected for Tabelog Innovative/Creative Cuisine \\\"Tabelog 100\\\" 2025 受賞・選出歴 閉じる The Tabelog Award 受賞歴 2026年Bronze受賞店 The Tabelog Award 2026 Bronze 受賞店 2025年Silver受賞店 The Tabelog Award 2025 Silver 受賞店 2024年Bronze受賞店 The Tabelog Award 2024 Bronze 受賞店 2023年Silver受賞店 The Tabelog Award 2023 Silver 受賞店 2022年Silver受賞店 The Tabelog Award 2022 Silver 受賞店 2021年Silver受賞店 The Tabelog Award 2021 Silver 受賞店 2020年Silver受賞店 The Tabelog Award 2020 Silver 受賞店 2019年Silver受賞店 The Tabelog Award 2019 Silver 受賞店 2018年Silver受賞店 The Tabelog Award 2018 Silver 受賞店 2017年Bronze受賞店 The Tabelog Award 2017 Bronze 受賞店 百名店 選出歴 創作料理・イノベーティブ 百名店 2025 選出店 食べログ 創作料理・イノベーティブ 百名店 2025 選出店\",\"Categories\":\"Innovative, French\",\"Phone number (for reservation and inquiry)\":\"06-6447-6688\",\"Reservation availability\":\"Reservation only 【Reservation Phone Hours】 10:00 AM - Monday to Saturday 06-6447-6688 【Online Reservation】 ",\"Address\":\"大阪府大阪市西区江戸堀1-9-11 アイプラス江戸堀1F Show larger map Find nearby restaurants Transportation 3 minutes walk from Exit 7 of Higobashi Station on the Yotsubashi Line 269 meters from Higobashi.\",\"Business hours\":\"Tue, Wed, Thu, Fri, Sat, Public Holiday, Day before public holiday, Day after public holiday 17:00 - 23:00 L.O. Food 19:30 Drinks 22:30 Mon, Sun Closed ■Business hours 17:00 - 19:00 (Last entry) ■Closed on Not fixed (Please check the website calendar)\",\"Average price\":\"JPY 80,000 - JPY 99,999\",\"Average price （Based on reviews）\":\"JPY 100,000 - View spending breakdown\",\"Payment methods\":\"Credit card accepted （VISA, Master, JCB, AMEX, Diners） Electronic money not accepted QR code payments not accepted\",\"Receipt (Qualified simple invoice)\":\"Qualified invoice (receipt) available Registration numberT8140001067109 *For the latest registration status, please check the National Tax Agency's Qualified Invoice Issuer Publication Site or contact the restaurant.\",\"Service charge & fee\":\"Service charge 15% Original text サービス料１５％ This section has been automatically translated. Please check with the restaurant for accurate information.\",\"Number of seats\":\"14 seats\",\"Maximum party size\":\"20 people（Seating）\",\"Private rooms\":\"Unavailable\",\"Private use\":\"Available For up to 20 people\",\"Non-smoking/smoking\":\"Non smoking\",\"Parking\":\"Available There is one parking space available in front of the store.\",\"Space/facilities\":\"Stylish space, Relaxing space, Spacious seating, Wheelchair access, Free Wi-Fi available, Wheelchair accessible\",\"Drink\":\"Sake (Nihonshu), Shochu (Japanese spirits), Wine, Cocktails available, Particular about Sake (Nihonshu), Particular about wine, Particular about cocktails\",\"Food\":\"Particular about vegetable, Particular about fish, Vegan options, Vegetarian options, Gluten-Free options\",\"Occasion\":\"None\",\"Location\":\"Hideout\",\"Service\":\"Parties over 2.5 hours, Celebrations and surprises, Sommelier available, Multilingual menu available（English）, Multilingual staff available（English）\",\"Family friendly\":\"We kindly ask that all guests be 16 years of age or older to enter Hajime.\",\"Dress code\":\"We ask that male guests wear jackets and leather shoes for both lunch and dinner. Sneakers, shorts, beach sandals, T-shirts, sweatshirts, etc. Please note that we ask that you refrain from coming to the store dressed in overly casual clothing.\",\"Website\":\"",\"Remarks\":\"*TASTING MENU STANDARD is a course that allows you to enjoy the world of HAJIME. *For customers who are limited by time, we offer a short course with fewer dishes. This course does not include \\\"chikyu\\\" (a vegetable dish). We also offer a vegetable course that is mainly made up of vegetables. Please note that we are unable to accept any changes to the menu after you have arrived at the restaurant due to preparation and cooking requirements. Please let us know at least one day in advance. All prices include tax. A separate service charge will be added.\"}","Matched Location ID":"f90098bb-34d6-4b1d-a81d-2f88ae5c6364","Match Status":"matched","Match Method":"award_page_url_exact","Match Confidence":"high","Matched On URL":"","Matched DB Name":"HAJIME","Matched DB Address":"Japan, 〒550-0002 Osaka, Nishi Ward, Edobori, 1-chōme−9−１１ アイ・プラス江戸堀 １F","Needs Review":"no","Review Reason":"","Fallback Score":"","Fallback Name Sim":"","Fallback Addr Sim":"","Fallback Loc Sim":"","Fallback City Sim":"","Fallback Country Sim":"","Fallback Phone Match":"","Fallback Domain Match":"","Fallback Explanation":""}; La Liste Top Restaurants (2026): 94pts; An artwork resembling a planet dominates the dining room. Look closely and the ‘planet’ contains overlapping images of cuisine, which gather together to form a picture of the Earth. ‘Dialogue with the Earth’ is, indeed, the theme of this restaurant. The experience of growing up amid the beauty of nature shaped the bold world view of Hajime Yoneda. The digitised recipes and detailed cuisine attest to his experience as a system engineer. Cuisine that draws inspiration from all Creation is imbued with love and respect for nature.; Striving for perfection, becoming one with nature, great respect for the ingredients, harmonious and balanced dishes. Everything has been thought about here and in an exceptionally creative way! Hajime Yoneda brings a spectacle to all the senses. You should definitely try the 100% vegetable menu!; Star Wine List #3 (2025); Star Wine List #2 (2025); Star Wine List #1 (2025); Opinionated About Dining Top Restaurants in Japan Ranked #87 (2025); La Liste Top Restaurants (2025): 94.5pts; Chef: Hajime Yoneda document.addEventListener("DOMContentLoaded", function() { var el = document.getElementById("Achievements_chefs"); if (el && el.parentNode) { el.parentNode.removeChild(el); } });; Tabelog Silver Award 2025 Score: 4.36 Cuisine: Innovative / Osaka Phone: 06-6447-6688 Hours: Tue, Wed, Thu, Fri, Sat, Public Holiday, Day before public holiday, Day after public holiday 17:00 - 23:00 L.O. Food 19:30 Drinks 22:30 Address: Osaka Osaka City Nishi Ward江戸堀1911 aipurasu江戸堀1F Tabelog:; World's 50 Best Asia's Best Restaurants #83 (2025); Michelin 3 Stars (2025); Opinionated About Dining Top Restaurants in Japan Ranked #80 (2024); Michelin 3 Stars (2024); Opinionated About Dining Top Restaurants in Japan Ranked #72 (2023)

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